Our food ed, Claire Ferrandi, was at the annual Constance Hotels and Resorts Festival Culinaire Bernard Loiseau, held in Mauritius. During the week, she caught up with some of the stars of the show – the Michelin-starred chefs – and they shared their top kitchen tips. Read the full story in our December 2016 issue, on shelf now.
15 Kitchen tips from Michelin-starred chefs:
- To make a delicious vinaigrette, mix ⅓ vinegar (wine vinegar, rice vinegar, balsamic vinegar), ⅓ of oil (olive or canola) and ⅓ of water or broth. Combine all of the ingredients in a bottle, seal and shake before use to emulsify. Using water or broth will make the dressing very light. Season and add flavours to taste. – Michelin-starred chef Michel Husser of Hôtel le Cerf in France
- To flavour a sauce to perfection, use a few drops of lemon juice for cream sauces and vinegar for meat sauces before serving. Season with a little cayenne pepper to lend substance to the sauce. – Michelin-starred chef Michel Husser of Hôtel le Cerf in France
- To keep vegetables a vibrant green after cooking, blanch in generously salted boiling water and take them out while still very crunchy. Plunge into icy water and drain in a colander. – Michelin-starred chef Michel Husser of Hôtel le Cerf in France
- Always keep your knives sharp. A blunt knife is a cook’s worst enemy.– Michelin-starred chef Tommi Tuominen of Restaurant Demo in Finland
- Invest in the best tools. Buying good equipment like an electronic scale, a timer, mandolin and blender goes a long way in getting things done efficiently.– Michelin-starred chef Tommi Tuominen of Restaurant Demo in Finland
- Planning is half of the victory. Read through the recipes before starting and prepare all of the steps you need to take in advance.– Michelin-starred chef Tommi Tuominen of Restaurant Demo in Finland
- Cook what you enjoy eating, and then slowly change the variations of the dishes you like, by adding different ingredients. This will give you more ideas and increase your repertoire of different dishes.– Michelin-starred chef Berwyn Davies of The Glasshouse restaurant in England
- When roasting joints, people generally seem a bit confused about what to do and when to do it. It’s very simple: a whole chicken of about 1,5kg will only take an hour to cook. It’s important to allow all meat to come close to room temperature before cooking. Then chop some vegetables in half and add to the roasting tray. Place the chicken atop the vegetables, and season with salt and pepper, to taste. Add 500ml (2 cups) white wine and 250ml (1 cup) water to the roasting tray. Place in a preheated oven at 220˚C and roast, 30 minutes. Lower the temperature to 170˚C. This method will ensure you have a perfect roast chicken every time, complete with its own sauce. The same method is applied to beef: just replace the white wine with red and cook, only 45 minutes for medium-rare.– Michelin-starred chef Berwyn Davies of The Glasshouse restaurant in England
- When cooking meat in a frying pan, it’s integral to make sure your meat is dry and all cuts are the same size. The pan needs to be very hot so the meat sizzles instantly. This will lend a good, golden brown colour and better flavour.– Michelin-starred chef Berwyn Davies of The Glasshouse restaurant in England
- I always marinate my meat before cooking, as it intensifies the flavour and helps to cook the meat quicker. The marinade can be very simple, for example, white meat marinates perfectly with garlic, salt and lemon. Red meat is perfect with soya sauce and any herbs.– Michelin-starred chef Berwyn Davies of The Glasshouse restaurant in England
- At home, I always finish my dishes with fresh herbs as they lend great flavour and make the dish taste fresher. The biggest problem with herbs is that you only need a bit and, most of the time, you have to buy in bulk. To resolve this issue, simply freeze herbs like rosemary, bay leaves and thyme. The fresh, leafy herbs will keep in your fridge for seven days, wrapped in dry paper towel.– Michelin-starred chef Berwyn Davies of The Glasshouse restaurant in England
- I always keep some fresh, unwaxed lemons in my freezer at home, as they freeze very well. All you need to do is grate the zest of one lemon over your finished dishes to be left with a very fresh, refined taste to your food.– Michelin-starred chef Berwyn Davies of The Glasshouse restaurant in England
- I prefer to cook meat quickly in a frying pan and avoid adding fat (butter or oil). I simply season it. It’s very important to allow your meat to rest for at least 5 minutes after cooking, to allow the fibres to relax.– Michelin-starred chef Marc De Passorio of L’Esprit de la Violette in France
- Follow seasonality in selecting your produce. Go to your city or village market once a week. You’ll find the best ingredients there and, moreover, it’s good value for money!– Michelin-starred chef Marc De Passorio of L’Esprit de la Violette in France
- Always use the freshest, best ingredients you can lay your hands on.– Michelin-starred chef Yusuke Goto of Amour Restaurant in Japan
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
